Coq au Vin Blanc

Ingredients

• 8 chicken thighs, bone-in
• 300 ml dry white wine
• 200 ml chicken stock
• 300 g chestnut mushrooms
• 200 g shallots
• 3 clove garlic
• 150 g crème fraîche
• 20 g fresh tarragon
• 2 tbsp sunflower oil

Method

1. 1

   Season the chicken thighs. Heat the oil in a large casserole and brown the chicken on all sides in batches. Set aside.

2. 2

   In the same pan, fry the peeled whole shallots and halved mushrooms for 5 minutes until golden. Add the crushed garlic and cook for 1 minute.

3. 3

   Return the chicken to the pan, pour in the wine and stock, and bring to a simmer. Cover and cook for 35 minutes until the chicken is cooked through.

4. 4

   Remove the chicken. Stir in the crème fraîche and simmer uncovered for 5 minutes to thicken slightly. Return the chicken, scatter with tarragon, and serve.